We kicked off National Sandwich Month on August 1 by unveiling our ultimate list of Denver’s 31 must-try sandwiches. And while we’ve been busy celebrating (aka stuffing our faces) ever since, in between bites, we caught up with local chefs to talk sandwiches. Last week, they sounded off on how to properly construct the perfect sandwich, the importance of ingredients, and why the right bread is key. This week, we asked a simple question: What’s your favorite sandwich? Find their surprising answers below.

Tyler Dubois of the Real Dill: My favorite place to get a sandwich in town is at Spinelli’s Market in [North] Park Hill. I grew up in that neighborhood, and Spinelli’s has been there since I was a kid. I had my first-ever Italian sausage sandwich from there, and it is one of my favorite food memories. From Jerry’s Classic Italian sub to the awesome chicken salad on a croissant, I have never been served a bad sandwich there.

Hosea Rosenberg of Blackbelly Market: My all-time favorite sandwich ever is a BLT. You can’t go wrong with thick-sliced bacon, fresh, ripe tomatoes, and crisp lettuce on a fat piece of Texas toast with plenty of mayonnaise. But only in the summer, and only with Blackbelly Bacon.

Jorel Pierce of Stoic & Genuine: I do a roasted pork and braised broccoli rabe “French dip” at home with good aged provolone cheese and a rosemary beef jus—absolutely delicious.

David Lawrence of Mountain Sun: One of my all-time favorite sandwiches, especially for the summer season, is the Vietnamese banh mi, which combines French ingredients like crusty baguette, pátê, and mayo with traditional Vietnamese ingredients like cilantro, pickled veggies, and fish sauce. I use sambal chile sauce for a delicious spicy mayo. With crunchy cucumbers, sweet and savory pork, and the vinegary kick of pickled carrots and spicy jalapeños, you can’t go wrong with a good banh mi.

Josh Pollack of Rosenberg’s Bagels and Deli (and the forthcoming Lou’s Italian deli): Masterpiece Deli’s Italian and Il Porcellino’s Hoagie

Josh Wolkon of Secret Sauce Food & Beverage: Reuben at Masterpiece Deli.

Lon Symensma and Jeff Stoneking of ChoLon: The “Cooperwich.” This is not on any menu, but it is something we’ve made up with all Cooper Lounge ingredients. We start with two slices of the levain from Grateful Bread, evenly apply Dijon mustard to both sides, then add cornichons, duck rillettes, sliced bacon, wrapped pork terrine (house-made, of course), Cabot clothbound aged cheddar cheese, and watercress tossed in truffled vinaigrette. Finally, break and drizzle a sous vide egg yolk on top before topping it with the other slice of bread.

Jeff Cornelius of Globe Hall: Leftover Lasagna Sandwich. Toast two slices of wheat bread (wheat is sturdier than white for holding everything together). Re-heat a square of leftover lasagna to desired temperature. Veggie or meat lasagna is equally tasty as a sandwich filler. Using a spatula, place lasagna square on bottom piece of toast. Add top piece of toast and enjoy!

Catherine and Steve Scott of Babette’s: We butter our baguettes with our favorite Plugrá butter when they are warm from the oven, add one thick slice of buttery prosciutto, and wrap them in tissue paper and butcher’s string. Simple, and with as few really good ingredients as possible.

Dakota Soifer of Cafe Aion: One of my favorite sandwiches is the breakfast one at Arabesque, the lovely Middle Eastern spot near Pearl Street [in Boulder]. I love that it comes on the house-made pita, which has flecks of bulgur throughout. I love that instead of the standard egg disk or fried over-easy, the egg component is a beautiful omelet stuffed with fresh herbs. The sandwich is slathered with a spiced yogurt raita-type sauce and [includes] lots of greens. [The fillings] defiantly don’t fit inside the pita, leaving lots of tasty bits to pick at with your fingers (almost the best part).

Justin Brunson of Old Major, Masterpiece Delicatessen, and Masterpiece Kitchen: Banh mi from Ba Le Sandwiches on Federal

Mary Nguyen of Olive & Finch: When I’m out and about, I really love the Dac Biet banh mi at Vinh Xuong Bakery. If I’m in Boulder, I try to hit Salvaggio’s for the roast beef sandwich—it reminds me of my college days. But if I’m up for a fancy sandwich, the Dish does a great job—the Whittier sandwich is fantastic.

Darrel Truett of Barolo Grill: My favorite sandwich in town is the roast beef with everything on it from Snarf’s. This sandwich has the perfect toasted bread, thin-sliced meat, and just the right heat from the pickled vegetable mix it is topped with. This is the only sandwich that I am genuinely very sad when I take the last bite.

Jeff Cleary of Grateful Bread: Two of my favorite sandwiches around Denver are Masterpiece Deli’s pastrami (on Grateful Bread caraway rye) and Mercantile Dining & Provisions’ braised short rib with arugula and Gruyère fondue (on a Grateful Bread French baguette). Both are excellent.

Adam Baker of Larkburger: The Italian at Mercantile. Also, the muffuletta at the Preservery.

Troy Guard of Tag Restaurant Group: If I grab a sandwich on the go, it’s Snarf’s Italian. I love the giardiniera.

Dan Lasiy of Rebel Restaurant: Chopped liver and corned beef at the Bagel Deli or Zaidy’s Deli, Burnt ends at Owlbear BBQ, almost any sandwich at the Continental Deli, and the ham sandwich at Honey Baked Ham.

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.